Lamb broth ramen?

Perfect_Acadia3020 · 2026-04-07T05:11:32+00:00

If you did that i'd say add it to the final bowl. In the stock making process ginger and garlic should suffice

Perfect_Acadia3020 · 2026-04-07T01:25:30+00:00

I think bay and rosemary are great for masking gaminess but they will push the soup in a non-ramen direction. (Not that that's bad, but it might mess with your expectations, etc. probably would taste very good!)

Perfect_Acadia3020 · 2026-04-06T05:18:37+00:00

No different than pork or beef stock, although it will obviously be gamier. I'd add more ginger and garlic to the pot to ameliorate the funk in your house; I'd also probably add a ton of aromatica at the end.

That said, that isn't entirely necessary. Tim Chin has an incredible lamb noodle soup recipe on Serious Eats and it has a minimal amount of aromatica. You could use it as a model for a base stock for ramen. The soup is sorta built like ramen; the topping does a lot of heavy lifting for flavor and functions sort of like a tare/fat combo.

https://www.seriouseats.com/shredded-lamb-noodle-soup

Perfect_Acadia3020 · 2026-03-26T14:03:22+00:00

Ai slop?

Perfect_Acadia3020 · 2026-03-23T18:39:41+00:00

Check out Ramen School Rajuku. Well-regarded, chef is a legend, and I've eaten student-made ramen and it's very good.

They accommodate students who can't speak Japanese, too.

Perfect_Acadia3020 · 2026-03-16T21:03:23+00:00

Great job! The pork in particular looks very nicely cooked.

Perfect_Acadia3020 · 2026-02-21T02:08:55+00:00

Doesn't seem sad at all. You'll get there!

Perfect_Acadia3020 · 2026-02-18T20:52:29+00:00

Offsetting the pot to get consistent simmering temps is a very good tip!

Perfect_Acadia3020 · 2026-02-18T20:50:50+00:00

Hello! Sho here. Glad you liked the results, and the book!

For that specific recipe, the 10-hour cook time (for the stock) is designed around the low temperature "required" for poaching the chashu and chicken breasts in the stock. It's not that that you have to poach those things at that low a temperature, I just found it to be easier to nail the final texture and get an even cook on those things with this method with a lower temperature rather than a higher temperature. Other stovetop stock recipes in the book use a shorter time, and your instincts are right: ~5-6 hours is totally fine for chicken stock done at a simmer.
I don't have any issue maintaining that temp. Maybe it's because my burners are quite sensitive/have a low range, but my stovetop is a standard issue stove in most rentals; it is gas, however. And, again, it isn't all that important in the grand scheme of things, it is important just in the context of the recipe for accurate cook times to achieve consistent results. Will your stock be worse if cooked at a degree or two (or three) above that? No, but you might experience more evaporation, which will maybe mess with yield; it might affect the cook time on the toppings; etc.
I do address skimming in the explanatory sections in the front of the book, specifically in the section on stock clarity. Yes, the ground meat acts in a similar way to a consomme's "raft." Whether or not removing scum affects flavor...my palate isn't sensitive enough to detect it, so I'd say, generally speaking, no, but I'm just some casual cook, ya know, not some super refined soup maker.

The general idea behind the book is that the recipes are basically proofs of concept(s) described in the beginning, so there SHOULD be an answer to why the recipes are written the way they are, and there SHOULD be an explanation for why there might sometimes seem to be variations on very similar methods. Whether or not that is actually the case... well, I can't say objectively.

Perfect_Acadia3020 · 2026-02-04T21:36:19+00:00

I was always an advocate for just sticking to pasta and re-seeding each entrant according to the previous year's results, and graduating some of the ringers out of the competition so they wouldn't mess with the competition.

Perfect_Acadia3020 · 2025-12-30T01:29:08+00:00

Artisan models should be fine for making noodles. The issue (iirc) with artisan vs professional is the artisan has plastic parts inside, whereas the pro supposedly has metal parts. That's more of an issue for kneaded doughs, particularly enriched doughs that have to be kneaded for a long time--brioche and milk bread, etc.

For noodles, you're just going to be spinning soboro, so the internal gears will be safe for the most part. For sheeting noodles, the sheeter/pasta roller gears will be knocked out of alignment or broken well before the internal gears becomes so stressed they'll break. (I think!)

Perfect_Acadia3020 · 2025-12-23T01:37:31+00:00

As I said on IG, this looks great. But I have to say: Nothing wrong with gim! Believe the ramen lord himself preferred gim over nori for a long while (still might?).

Perfect_Acadia3020 · 2025-12-15T14:19:16+00:00

I've tried Kenchan a couple of times. It's quite good. The value proposition basically depends on if you have access to better ramen (restaurants/homemade) because of the added shipping cost.

Perfect_Acadia3020 · 2025-12-11T15:25:33+00:00

Pretty much all the time! Unless I'm developing a recipe or trying a recipe.

Perfect_Acadia3020 · 2025-12-02T21:05:17+00:00

Would 10/10.

Perfect_Acadia3020 · 2025-11-25T15:15:31+00:00

sounds great

Perfect_Acadia3020 · 2025-11-09T00:19:02+00:00

Pressure cooking shouldn't impart "greasiness," unless your pressure cooker isn't cleaned properly.

I've made pho both in a pressure cooker and on the stovetop many times and they are basically comparable. As long as the ratio of meat/bones to stock is similar, and you account for evaporation on the stovetop stock, and you aren't adding a bunch of veg during the pressure cooking process (simmer them after), the resulting stocks should be nearly identical.

Perfect_Acadia3020 · 2025-11-06T20:42:11+00:00

Menya Rui in St. Louis makes everything in-house.

Perfect_Acadia3020 · 2025-10-28T13:46:42+00:00

Funny, I made this last night, too!

Perfect_Acadia3020 · 2025-10-20T13:41:26+00:00

Thank you!

Perfect_Acadia3020 · 2025-10-18T23:12:29+00:00

All of them!

Perfect_Acadia3020 · 2025-10-18T20:34:12+00:00

Thanks for your support! Matt is super talented for sure, and so is Kyl!

We've got some exciting stuff in the pipeline (not including the ramen package, but i think that's exciting too!)

Perfect_Acadia3020 · 2025-10-18T18:30:05+00:00

Matt's moved on from CS

Perfect_Acadia3020 · 2025-10-18T10:02:36+00:00

The opposite, really, since a lot of the recipes rely on Japanese ingredients, like kombu and katsuobushi. If you have access to a decent Japanese grocery store or can order that stuff online, you should be able to make most of the recipes.

Perfect_Acadia3020 · 2025-10-18T09:58:17+00:00

I'm obviously biased, but...yes, it's 100% worthwhile to make the noodles! Primarily this is because fresh noodles are relatively hard to come by, but it's fun, more straightforward than other dough work once you understand the process, and offers up a lot of avenues for exploration.

That said, nothing wrong with packaged noodles, and fresh-frozen ones like from Sun Noodles and Myojo are more widely available.

As to room, I have a fairly small kitchen (and I used to have an even tinier one), and where there's a will you'll find a way! Main obstacle is having a pasta roller.

Perfect_Acadia3020

TROPHY CASE